1 (9 inch) pastry shell, baked
2 cups graham cracker crumbs
1/2 teaspoon salt
1/2 cup shortening
1 tablespoon butter
1 (10 ounce) package chopped chocolate accoutrements (cheese, peanut butter, caramel chocolate covers, etc.)
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) pan cookies, soaked and baked
Preheat oven to 400 degrees F (200 degrees C).
In a 9x13 inch baking dish combine cracker crumbs and salt; set aside. In a medium sized mixing bowl, ~less than a cup of the crumbs shall be incorporated into each pastry shell. Stir in melted butter or margarine. In a medium bowl, beat together 2 egg whites, 1/2 cup white sugar and the salt. Fold in melted butter or margarine until evenly distributed. On the large filling pan layer 1/3 of the crumbs mixture, 1/2 cup of the reserved cracker crumbs mixture, and the remaining 1/4 cup of crumbs and remaining 1/2 of the cracker crumbs. Spoon over the pie, then sprinkle remaining 1/2 cup sugar over the top.
Bake in preheated oven for 25 to 30 minutes, or until top is lightly browned.
While pie is cooling, melt chocolate in oven and certain peanut items. Ensure not to allow chocolate pieces to harden. Once chocolate pieces have hardened from baking, serve.
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